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The Radio Kitchen – Spreading your brand of food and fun.

The Radio Kitchen Home Page. Your Show for Food, Fun and Friends with host, Chef Michael Reining

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The Radio Kitchen – Spreading your brand of food and fun. | forums.radiokitchen.net Reviews

https://forums.radiokitchen.net

The Radio Kitchen Home Page. Your Show for Food, Fun and Friends with host, Chef Michael Reining

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forums.radiokitchen.net forums.radiokitchen.net
1

Recipe | Grilled Flank Steak

http://forums.radiokitchen.net/RECgrilledflanksteak.html

1/4 cup shery vinegar. 1/4 cup extra virgin olive oil. 3 cloves garlic - minced. 5 Tbs fresh cilantro leaves - chopped. Fresh ground black pepper. 1 1/2 lbs flank steak. 3 Tbs fresh Italian parsley - chopped fine. 2 Tbs extra virgin olive oil. 1 Tbs red wine vinegar. 1 clove garlic - chopped. 1/2 tsp cayenne pepper. 1/4 tsp dried organo. Salt - to taste. Cover the baking dish and allow it to marinate, unrefrigerated, for up to two hours. Turn the steak at least twice during the marination. Parsley Sauce:...

2

Recipe | Port Poached Pears

http://forums.radiokitchen.net/RECportpoachedpears.html

Port Poached Pear Dipped In Chocolate. 4 md pears,slightly under-ripe. 3/4 cup port wine. 3 esspresso coffee beans. 1/4 tsp vanilla extract. 2 1/2 oz semisweet chocolate chips. 1 oz butter,Melted. 2 oz pecan halves. 1/4 cup honey,heated. This is one of the recipes for The House of Sandeman Contest which I took first place in. For more information on the House of Sandeman, visit their website at www.sandeman.com. For the Poached Pears. Peel and core the pears, leaving the stem intact. Place pear half on s...

3

Radio Kitchen | Chef Mike Bio

http://forums.radiokitchen.net/ChefMikeBio.html

In 1995, while attending the California Culinary Academy, I entered and won a wine and food pairing contest sponsored by The House of Sandeman. The House of Sandeman has been making and shipping wines from Spain and Portugal for over two hundred years. Sandeman specializes in Port and Sherry wines. My winning menu consisted of four courses, each to be either paired or prepared with a Sandeman Port or Sherry. Annual Quady Wine and Dessert Pairing Contest. The competition was stiff. Restaurants from al...

4

Radio Kitchen Recipe | Wild mushroom filled herbed crepes

http://forums.radiokitchen.net/RECmushroomcrepes.html

Wild mushroom filled herb crepes with beet cream sauce. 10 oz mushrooms (chopped fine). 1 1/2 oz butter. 2/3 cup light cream. 1 Tbs lemon juice. 1/2 medium onion, finely chopped. 1 tbs fresh thyme - chopped. 2 Tbs unsalted butter. 2 Tbs extra-virgin olive oil. 2 shallots, finely chopped. 2 garlic cloves, minced. 3 oz chanterelle mushrooms, cleaned and halved. 3 oz oyster mushrooms, trimmed and halved. 3 oz shiitake mushrooms, stems discarded, caps thickly sliced. Salt and freshly ground pepper. 1 In a la...

5

Recipe | Chocolate Pecan Pie

http://forums.radiokitchen.net/RECchocolatepecanpie.html

1 1/2 cups all purpose flour. 10 Tbs unsalted butter. 2 oz bittersweet or semi-sweet chocolate - coarsely chopped. 1/4 cup light corn syrup. 1 Tbs butter - melted. 1 cup dark brown sugar - lightly packed. 1 Tbs rum - or bourbon or brandy. 1 tsp vanilla extract. 2 cups pecan halves - toasted. Whipped cream - lightly sweetened. From "A Year in Chocolate" by Alice Medrich (Warner Books). Position a rack in the lower third of the oven. Preheat the oven to 400°F.

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